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Lucuma Cake with Meringue

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5 from 2 reviews

A traditional Chilean cake.

  • Total Time: 2 hours
  • Yield: 12



for the meringue,

  • 6 large egg whites
  • 1 cup plus 5 tablespoons of fine granulated sugar
  • a pinch of salt

For the lucuma cream

  • 3 cups heavy cream
  • 1/2 cup of lucuma powder (available at Amazon or health stores)
  • 9 tablespoon of granulated sugar


  1. Draw four circles of 20-22 cm/9″ in diameter on parchment paper, leaving one ear on each circle, place the parchment on two baking sheets.
  2. Preheat oven to 200F or 100 C.
  3. Place egg whites in a large bowl of a stand mixer set with the whipping attachment. Whip at medium speed until the whites form soft peaks and hold when lifting (without gliding down). Add the sugar slowly while continuing beating on medium speed, then whip on high speed for 8-10 minutes until it looks silky, and if you rub the meringue between your fingers, do not feel any grains of sugar.
    Meringue hard peaks
  4. Spoon the meringue into a piping bag with a round tip of about half-inch diameter or a Ziploc bag and cut one end.
  5. Fill on the pre-drawn circles in a concentric motion starting from the outside in with the meringue. Spread with a knife to level or leave like that.
    Meringue for discs Meringue discs
  6. Bake for 1 ½ hour. The discs should feel dry to the touch but not brown. Allow cooling in the oven.
    Baked meringue discs
  7. Once cooled, wrapped without removing the parchment paper with plastic wrap and stored for 2-3 days. The meringue is fragile. Treat it gently.
  8. Use a chilled bowl. Put the cream in the bowl and whip at high speed until it doubles in volume and forms soft peaks.
  9. While beating at a slow speed, add the lucuma powder and sugar slowly. Beat for 1 minute to thoroughly incorporate in high speed.
  10. Assemble the cake alternating merengue disc (remember to remove the parchment paper) and lucuma cream, cover with cream all over and decorate with sliced almonds browned in the oven or pan (the classic decoration in Chile), or be creative with the lucuma cream.
    Lucuma Meringue Cake
  11. Storage the cake frozen, remove to the refrigerator 2 hours before serving, serve cold.
    Chilean Lucuma Meringue Cake
  • Author: Pilar Hernandez
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Category: Sweets
  • Method: Frozen
  • Cuisine: Chilean